View Pit Stop page for race #1247 by nak9x — Ghost race
| Official speed | 60.69 wpm (67.62 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2011 9:50:29am UTC |
| Race Finish | January 7, 2011 9:51:37am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. anshul1219 (46.44 wpm) |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |